Instructions

1. Begin by preparing all your ingredients. Finely chop the cooked ham and onion, and set them aside. Measure out the flour, milk, and breadcrumbs, and crack the eggs into a bowl, whisking them lightly.
2. In a medium-sized skillet, heat a tablespoon of vegetable oil over medium heat. Once the oil is hot, add the finely chopped onion. Sauté the onion for about 3-4 minutes, or until it becomes translucent and fragrant.
3. Add the finely chopped ham to the skillet with the onions. Stir well and cook for an additional 2-3 minutes, allowing the ham to heat through and absorb the flavors of the onion. Season with salt and pepper to taste.
4. Sprinkle the flour over the ham and onion mixture, stirring continuously for about 2 minutes to cook the flour. This will help create a roux, which will thicken the mixture.
5. Gradually pour in the milk while stirring constantly. Continue to cook the mixture over medium heat, stirring until it thickens and pulls away from the sides of the skillet, about 5-7 minutes. The final consistency should be thick but smooth.
6. Once thickened, remove the skillet from heat. Transfer the mixture to a bowl and cover it with plastic wrap, pressing it directly onto the surface to prevent a skin from forming. Allow it to cool to room temperature, then refrigerate for at least 30 minutes to firm up.
7. After the mixture has chilled, scoop out small portions (about 1-2 tablespoons) and shape them into small cylinders or balls using your hands. Place the formed croquettes on a plate.
8. Set up a breading station. In one bowl, place the beaten eggs. In another bowl, spread out the breadcrumbs. Dip each croquette first into the beaten eggs, ensuring it is fully coated, then roll it in the breadcrumbs until well covered. Set aside on a clean plate.
9. In a large frying pan, heat about 1 inch of vegetable oil over medium-high heat. To test if the oil is hot enough, drop a small piece of bread into the oil; if it sizzles and bubbles, the oil is ready.
10. Carefully add the breaded croquettes to the hot oil in batches, making sure not to overcrowd the pan. Fry them for about 3-4 minutes on each side, or until they are golden brown and crispy.
11. Once cooked, use a slotted spoon to transfer the croquettes to a plate lined with paper towels to drain any excess oil.
12. Serve the ham croquettes warm with your choice of dipping sauce, such as aioli or a spicy salsa. Enjoy your delicious Spanish-inspired dish!